A quick everyday recipe: pink couscous bowl


Bowl recipes are wonderful – especially when you need to be quick in the kitchen. Made in no time and rich in healthy ingredients, this bowl is ideal as a lunch box for your midday break.

Simple couscous bowl recipe

It doesn’t take much to make this pink couscous bowl: a few simple and healthy ingredients and a big enough bowl to serve it in. That's all you need for this quick recipe. No advanced cooking skills required!


200g couscous
100ml beetroot juice
1 small beetroot, cooked and peeled
200g carrots
240g peas, frozen
120g baby spinach leaves
120g feta cheese
500ml water
ras el hanout spice mix


Start by preparing the individual ingredients. These are then arranged next to each other in a bowl.

Beetroot couscous

Cut the beetroot into small cubes (3x3mm) and mix with the couscous. Then boil the water with the beetroot juice, salt and ras el hanout and pour over the couscous. Cover and leave the couscous to swell for about 10 minutes.


Peel the carrots and cut into fine strips.


  1. Bring 500ml of water with half a teaspoon of salt to the boil.
  2. Cook the peas for about 3 minutes.
  3. Drain the water.
  4. Plunge the peas into cold water and drain.

Baby spinach leaves

Trim and wash the leaves.

Feta cheese

Cut the feta cheese into cubes (1x1cm).

Lunch-to-go for work

Not sure yet what to have for lunch tomorrow? This bowl is excellent for meal prepping: swap the bowl for a tupperware container and you have a transportable, filling meal ready for a long day at work.

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